Home Made Dip
Spear Ecstasy DipIngredients:3/4 cup sour cream 1/4 cup mayonnaise 3 tablespoons red onion, chopped 2 tablespoons lemon juice 1 tablespoon plus 1 teaspoon capers 2 tablespoons dried tarragon 2 teaspoons chopped lemon zest 1/2 teaspoon onion powder l/2 teaspoon sugar Pepper to taste Directions: In a bowl, mix all ingredients; refrigerate for 2 hours. Yield: 1-1/4 cups Notes: The dipping sauce can be prepared up to two days in advance and refrigerated. Serve this sauce with blanched asparagus spears. This is enough dip for about 48 spears Strawberry DipIngredients:1 cup sour cream 1 small package instant vanilla pudding 1/4 cup pineapple juice Directions: In a bowl, combine sour cream and instant pudding. Stir in pineapple juice. Peanutty Apple DipIngredients:1 cup chunky peanut butter 2 tablespoons maple or cane syrup Directions: Blend peanut butter and syrup with a fork. This is great with your favorite apple slices. Dilled Spinach DipIngredients:One 10-oz. package frozen spinach, thawed and drained One 12.3-oz. package lite silken tofu 1/4 cup eggless mayonnaise (Vegenaise or Nayonaise) 4 garlic cloves, peeled 1/2 cup chopped yellow onion 1/4 cup chopped green bell pepper One 20.6-gram package Tofu Hero, Italian Herb Medley 2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 1 teaspoon Bragg Liquid Aminos 1/4 cup nutritional yeast 2 tablespoons dried dill weed 1/2 tsp. lemon pepper Directions: Prepare spinach and set aside. Place tofu in food processor and blend. Add mayonnaise, garlic, onions and pepper. Blend. Add Tofu Hero and spinach. Pulse to mix. Add the remaining ingredients and process to blend. Place in a covered container and chill several hours or overnight for best flavor. Serves: 8 Nutritional analysis per 1/2-cup serving: Protein 9g Carbohydrate 21g Fiber 3g Fat 0g Cholesterol 0mg Sodium 235mg Calories 104 Courtesy of FitnessandFreebies.com Back to Previous Page
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